Jalapeno, 300g+ meats, spices in a bun. Delicious
50% pork sausages 50% beef mince, cumin, grated onion, smoked paprika, Habenero sauce, salt and pepper. The topping is jalapeno’s and grilled cheese. Awesome!!!
Beer Kit: Cooper English Bitter
Sugars: Brew Enhancer #no 2
500 grams Light Malt.
Yeast: Cooper Kit
Temperature: Initial 20°C then 20°C
Starting Gravity: 1050
Final Gravity: 1012
Date brewed: 16/06/2011
Capped: H7
Beer Kit: Cooper English Bitter
Sugars: 1kg Brew Enhancer #no 2
500 grams Light Malt.
Yeast: Cooper Kit
12.5 Grams Hallertau hops brewed into a tea
Temperature: Initial 20°C then 20°C
Starting Gravity: 1050
Final Gravity: tba
Date brewed: 09/06/2011
Capped: H6
Beer Kit: ESB Beer Pack Traditional Bitter
Sugars: total liquid malt 3kg
Yeast:S-04 Ale yeast 11.5 gms
Temperature: Initial 22°C then 18°C
Starting Gravity: 1044
Final Gravity: 1012
Date brewed: 02/06/2011
Capped: H5
Beer Kit: Thomas Coopers Premium Wheat Beer
Sugars: 1kg Wheat beer improver from Grain and Grape
Yeast:WB-06 Munich Yeast
Temperature: Initial 22°C then 18°C
Starting Gravity: 1040
Final Gravity: 1010
Date brewed: 26/05/2011
Capped: H4
Beer Kit: Coopers Ale
Sugars: Coopers brew enhancer no #1 total 1 kg Added Sugars: 1Kg Brew enhancer no #2
Temperature: Initial 22°C then 20°C
12.5 grams Fuggles and Halletau hops heated and strained
Starting Gravity: 1059
Final Gravity: 1010
Date brewed: 19/05/2011
Capped: H3
Beer Kit: Coopers Draught
Sugars: Coopers brew enhancer no #1 total 1 kg
Added Sugars: Golden Syrup 300 grams
Reduced volume: 21 litres
Temperature: Initial 26°C then 20°C
Starting Gravity: 1050
Final Gravity: 1010
Date brewed: 12/05/2011
Beer Kit: Coopers Stout
Sugars: 1kg Stout improver (Dark Malt/Dextrose)
Hoops: Fuggles: 12 gm boiled to a tea and strained.
Temperature: Initial 26°C then 20°C
Starting Gravity: 1042
Final Gravity: 1010
Date brewed: 06/05/2011
1kg Brew Enhancer No.2
Initial Temp: 26°C then 20°C
Start Specific Gravity: 1040
Final Specific Gravity: 1010
Capped: G8
March 24th, 2011
1kg Brew Enhancer No.2
3 Teabags – Vally of the Kings (Ceylon Pekoe)
Initial Temp: 26°C then 20°C
Start Specific Gravity: 1040
Final Specific Gravity: 1010
Capped: G7
March 17th, 2011